ArchitectureWhen the old meets the new, something special often arises - this is also the case at the Hotel Hinteregger. Its historical core dates from the 15th century and has been preserved since then. In addition to a sense of tradition, its operators also had a lot of courage to try new things: Especially in recent years, the current owner Katharina Hradecky, together with the architects Reinhard Madritsch and Robert Pfurtscheller, have transformed the hotel into an award-winning architectural building. Wherever possible, large glass areas were integrated into the building. This created a direct transition from inside to outside, which gives the feeling of being directly connected to nature. This unity with the environment also continues in the choice of materials. Because Hradecky's motto has always been: When we build, we want to build sustainably. The result is spatial compositions with generous, clear lines made of natural materials such as wood, stone, clay and water. Local companies were hired for the implementation to keep distances short and to keep work in the region as possible. Local craftsmen have also made an old-style farmhouse parlor - with original decorations and patterns. It is illuminated with wrought-iron lamps that the local artist Erich Trost designed. The renovations at the Hotel Hinteregger have hit the spirit of the times. With its modern and sustainable architecture, the Hotel Hinteregger has won several awards: 2007 the wood price of the state of Tyrol, 2009 the Tyrolean renovation price for efficient energy management, 2010 the building owner price for courageous, innovative construction and 2011 the wood construction price for interior design.

FoodSlow food in East Tyrolean: The Hotel Hinteregger offers traditional cuisine made from in-house and regional products. The hotel has always had its own farm. In 2013, veterinarian Bernd Hradecky restructured them. The farm includes Lisa, Traude and Sonja as well as 57 other cows, around ten pigs, a flock of sheep and a flock of chickens and quail. The guests also benefit from this: eggs, meat, vegetables, herbs, potatoes, salads, honey, jams - whatever is on the plate comes mainly from our own production. Even the apple juice is squeezed from their own fruit harvest, and senior manager Theresia bakes fresh bread for guests every day at five in the morning. In addition, there are, without exception, Austrian wines in the wine cellar, the winemakers of which the hoteliers know personally.

SocialAll 25 employees from the company come directly from the village or one of the neighboring towns. The hotel offers flexible working time models so that they can combine their work with the family.

EnvironmentA connected photovoltaic system and wood chip heating ensure the economic energy generation of the hotel. The farm was modernized in an ecological way, without shaking the essentials. The cows still have their own names and graze in summer on the lush meadows of the hotel's own alp in the Innergschlöss. Not to forget the natural pool with solar-heated water, which, thanks to innovative filter technology and sufficient regeneration areas, does not require any chemicals.

Well-BeingRelax in the newly built wellness area: there is a sauna and sanarium. And if you sweat enough there, you can go out of the light-flooded rooms directly into the garden and take a swim in the heated natural pool. A wide range of massages and treatments are also offered in the spa area: for example, a massage with mountain herb oil from the Hohe Tauern or with East Tyrolean honey. Supported by special techniques, they rid the body of waste products and toxins.